Caesar salad Recipe
- 1 large free-range egg
- 1 large garlic clove, peeled and crushed
- 1 tbsp lime juice
- 2 tsp Worcestershire sauce
- 4-5 anchovy fillets, chopped
- 3 tbsp olive oil, plus a little extra for frying
- freshly ground black pepper
- 2 thick slices of white bread, crusts removed, cubed
- 1 cos lettuce, washed, dried, and torn into pieces
- 25g/1oz parmesan cheese, coarsely grated
- Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.
- Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.
- Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.
- Place the cos lettuce into a large bowl.
- To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once.
